Spiced Beef Sandwich

Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of our pub fare menu. Allow plenty of time: this needs several days to marinate and at least 7 hours of cooking time before serving.

Total Time: 7:00

Cook: 7:00

Level:
Moderate

Serves:
10

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Ingredients

1 tsp. ground cloves

1 tsp. ground pepper

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tbsp. brown sugar

0.25 c. kosher salt

1 tbsp. molasses

4 lb. boneless tied beef rib roast or chuck roast

12 oz. Guinness Stout

Bread

bottled horseradish

Coleslaw

Pickles

Directions

Mix spices, sugar, and salt in a bowl. Stir in molasses to form a dry paste; rub all over beef. Place meat in a nonreactive container or resealable bag. Let marinate 4 to 7 days in the refrigerator, turning and rubbing beef once each day.

Place beef and stout in a wide (6- to 8-quart) pot and add water to just cover beef. Bring to a simmer; cover and cook until tender but not falling apart, about 3 hours (30 minutes more if using chuck). Remove from heat, but let beef sit in pot for 2 hours. When cool, remove beef and chill in refrigerator at least 2 hours.

Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickles.